Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition
The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) systems were designed to progressively increase the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016
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| Online Access: | http://eprints.nottingham.ac.uk/42555/ http://eprints.nottingham.ac.uk/42555/ http://eprints.nottingham.ac.uk/42555/ http://eprints.nottingham.ac.uk/42555/1/Cocoa%20butter%201-s2.0-S2213329116300399-main.pdf |